fish
serves 4
1Kg / 2lb Conger Eel, skinned and boned
salt and pepper
30g / 1oz flour
15ml / 1 tbsp fresh parsley, chopped
150ml / 5floz milk
2 hard boiled eggs, quartered lengthwise
a packet of puff pastry
Pre-heat the oven to 1900C / 3750F / Gas
mark 5.
Wash the fish and cut into squares about the size of an egg. Dry them
and roll in seasoned flour, place them in a roasting tin and cover with greased
paper.
Bake for 20 minutes.
Let the fish cool and put into a pie dish with the parsley, milk and eggs, cover with the pastry. Make a hole in the centre of the pastry. bake for a further 20 minutes.